Pumpkin Pull-Apart Yeast Bread Recipe
Pumpkin Pull-Apart Yeast Bread Recipe – sweet, packed with pumpkin and cinnamon, insanely delicious! This recipe combines my love for cinnamon rolls and pumpkin bread. The cinnamon glaze on top is just the perfect addition! This pull-apart bread is great for the upcoming holidays.
Hey guys! How is your week going? It is already Wednesday?
Even though it is starting to feel like fall around here, this week is on the warmer side (70s ) and I love the weather. What I love about fall – all the delicious sweet treats and preparation for the holidays.
I just had my first PSL this week!
And I finally baked with pumpkin this week. Can’t wait to share with you how easy to make this yeast bread is.
This summer, I really wanted to prepare some recipes for you and share them in the fall, because I knew I’ll be very busy with my little boy. Well, I failed and didn’t make a single recipe. Did not have the time. This explains the lack of pumpkin recipes on my blog this year! I’ll only be sharing a few, but trust me they are worth making!
As you may have noticed, I like baking with yeast. I know yeast breads are definitely scary for some people and there definitely is a possibility of a failure, but if you follow my instructions you will be able to make a delicious bread.
I’ve made this recipe with both active dry yeast and fresh yeast. There is no significant difference in the taste and texture. You can definitely use active dry yeast, because it is widely available in the stores. I like using fresh yeast, when I can, but not all stores have it and its shelf life is very short.
What I’ve found works best for me is – dissolving (proofing) yeast in a liquid (usually milk/water), that is warmed up to 110 -115 F. Luke warm liquid doesn’t always work, it needs to be warmer. This is just my personal experience, I thought I can share with you.
Soft and fluffy, full of cinnamon and pumpkin flavors and drizzled with sweet cinnamon glaze, this bread toes not take a lot of effort to make and it is definitely a crown pleaser!
PUMPKIN PULL-APART YEAST BREAD
FOR THE BREAD AND FILLING:
- 3/4 cup milk
- 1 pkg dry yeast — (or 42 grams fresh yeast)
- 1 cup canned pumpkin — , divided
- 6 tbsp butter — , melted, divided for the dough and filling
- 2 tbsp sugar
- 1 egg yolk
- 1 tsp salt
- 3 cups all-purpose flour — , sifted
- 3/4 cup packed brown sugar
- 1 tbsp ground cinnamon
FOR THE CINNAMON GLAZE:
- 1 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp milk or more to reach the desired consistency
FOR THE BREAD:
- In a saucepan heat milk to 110-115 F. Pour in a bowl and add yeast. Stir and cover, let sit for 10 minutes, until foamy.
- Once the yeast is proved, add 1.2 cup pumpkin, 3 tbsp butter, 2 tbsp sugar and egg yolk. Beat with a mixer for 1 minute.
- Add 1/2 of the flour, beat for 30 seconds. Scrape the bowl and beat for 2-3 more minutes. Add the remaining half of the flour and salt. Stir to combine and shape into a bowl.
- Grease a large bowl. Add dough and cover with plastic wrap.
- Let the dough rise in a warm place until it doubles its size (1 hour).
- Butter 9x5 inch loaf pan.
- Transfer dough to a lightly floured surface. Roll into 20x12 inch rectangle.
- In a bowl combine the remaining 1/2 cup pumpkin and 3 tbsp melted butter. Spread mixture over the dough.
- In a separate bowl combine brown sugar and cinnamon. Sprinkle over the pumpkin mixture.
- Cut the dough crosswise into five 12x4 inch strips. Stack strips one over another, then cut into six 4x2 inch pieces crosswise, leaving stacks intact. Place pieces, cut side up into the prepared pan.
- Cover and let it rise for 30-45 more minutes, until it doubles its size.
- Preheat oven to 350F.
- Bake for 35 minutes, until golden. You can cover the top with aluminum foil for the last 10 minutes, so it doesn't burn. Also, because of the loose pieces of dough, you can place a wide piece of foil under the pan, so if any pieces fall during baking, they don't get to the bottom of the oven and burn.
- Let the loaf cool inside the pan for 15 minutes. Then transfer to a cooling rack.
- Drizzle glaze on top.
FOR THE CINNAMON GLAZE:
- In a bowl, stir together powdered sugar, cinnamon, vanilla and 1/2 tbsp milk. Slowly add the remaining milk and stir. Add more milk if needed, to reach the desired consistency.
Nutrition InformationCalories: 288, Fat: 7g, Saturated Fat: 4g, Cholesterol: 33mg, Sodium: 257mg, Potassium: 119mg, Carbohydrates: 52g, Fiber: 1g, Sugar: 26g, Protein: 4g, Vitamin A: 68%, Vitamin C: 1%, Calcium: 5%, Iron: 10.7%
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